Interest in cultivating safflower as edible oil (cooking, salad oil, margarine) has been stimulated since it is identification as a rich source of polyunsaturated essential fatty acids (PUEFA) linoleic acid (70-87%) which is claimed to offer diverse nutritional and therapeutic advantages such as prevention and treatment of coronary heart disease, arteriosclerosis, high blood pressure and hyperlipaemia [5,10].

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